Ceviche is a mainstay on menus at South and Central American restaurants and the poolside bars along the Caribbean coast of Mexico. But, you don’t need to be on vacation to enjoy this citrus-cured seafood dish. It can be added into your summer snacking repertoire, along with homemade salsas and guacamole. A trip to your local seafood market for fresh fish, some serious knife skills, a little creativity, and tasty tortilla chips will help you master the art of ceviche recipes at home.
The first rule of ceviche: Time is of the essence. The fish you use should be fresh. We’re talking caught the same-day fresh, if possible, says John Bertrand, executive chef of Galerie Des Sens, the fine dining venue at Sensira Resort & Spa in Cancun, Mexico. Also, citrus juices are used to cure your seafood, so this is a dish you want to serve shortly after making it. It doesn’t fare well as leftovers because the citrus juices break down the protein (i.e. it gets mushy).